1

Line a large baking tray with non-stick baking paper. Place the coriander, lime leaves and chilli in the bowl of a food processor and process until finely chopped. Add prawn meat and process until the mixture just comes together.

2

Cut the lemon grass stems in half crossways to make 18 skewers. Use wet hands to shape 1 heaped tablespoonful of prawn mixture around 1 lemon grass skewer to form a 7cm-long sausage. Place on the lined tray. Repeat with the remaining prawn mixture and lemon grass skewers. Cover and place in the fridge for 30 minutes to chill.

3

Meanwhile, combine the extra chilli, mint, cucumber and bean sprouts in a bowl. Whisk together the lime juice, brown sugar and fish sauce in a jug.

4

Preheat a barbecue flatplate or large frying pan on medium-high. Spray the prawn skewers with olive oil spray. Cook, carefully turning with an egg lifter occasionally, for 5-8 minutes or until browned and cooked through.

5

Pour the dressing over the salad. Divide the skewers among serving plates and serve with the salad.